Mexican Turkey Casserole

Ingredients:

1 1/2 c Chopped cooked turkey
12 oz. Jar chicken gravy
8 oz. Sour cream
4 oz. Diced green chili peppers, diced
2 Green onions, sliced
2 tb Sliced pitted ripe olives
1 1/2 c Coarsely crushed corn chips
1 1/2 c Shredded cheddar or Monterey jack cheese (6 oz.)
1 Large tomato, chopped
Shredded lettuce

Directions:

In large mixing bowl combine the turkey, gravy, sour cream, chili peppers, green onions, and olives.
Grease the sides of a microwave-safe 1 1/2 quart casserole. Sprinkle one-third of the corn chips over the bottom of casserole.
Pour half the turkey mixture over the chips. Top with half the cheese. Repeat layers, reserving last portion of corn chips.
Bake in conventional oven at 350øF for 30-35 minutes or until hot and bubbly. Top with reserved corn chips.

Cooking Tips:

Pumpkin substitute: At the last minute, you find that you thought you had pumpkin for a recipe, then you find out you don't. You might just have some sweet potatoes! Sweet potatoes are a good substitute for pumpkin, and pumpkin is a good substitute for sweet potatoes (in certain recipes).

Pie Crust: If you are having trouble with your crust browning too soon around the rim, place some tin foil around it prevent burning.

Frying Turkey: If you are frying a turkey, please use precautions, and the correct type of oil. Peanut oil is the best oil to use as it has a lower flash point, and doesn't catch on fire as easily as other oils. NEVER fry a turkey indoors!

Injecting a Turkey: There are several Cajun marinades (and others) that come with an injector to add more flavor. Personally, I like the marinades that Tony Chachere makes.

Mexican Turkey Casserole

Ingredients:

Directions:

Recipes: